Raisin French Toast Recipe

Name: Das Dutch Haus Restaurants Raisin French Toast Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pcs large eggs; 1 cups whole milk; 0.25 cups heavy cream; 2 tbs granulated sugar; 1 tsp pure vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp fine salt; 2 tbs dark rum (optional, for soaking raisins); 8 slices thick-sliced challah or brioche; 0.5 cups golden raisins (or regular raisins); 2 tbs hot water (for soaking raisins, if not using rum); 2 tbs unsalted butter; 1 tsp neutral oil (canola, vegetable) or more butter; 2 tbs powdered sugar (for dusting); 0.5 cups maple syrup; 0.5 cups fresh berries (optional); 0 to taste extra salt

Inspired by Das Dutch Haus Restaurant

Time45m

Serves4

Make Raisin French Toast Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Custard

4 pcs Large eggs

1 cups whole milk

1/4 cups Heavy cream

2 tbs granulated sugar

1 tsp pure vanilla extract

1/2 tsp Ground cinnamon

1/4 tsp fine salt

2 tbs dark rum (optional, for soaking raisins)

Bread & Fruit

8 slices thick-sliced challah or brioche

1/2 cups golden raisins (or regular raisins)

2 tbs hot water (for soaking raisins, if not using rum)

Cooking & Serving

2 tbs Unsalted butter

1 tsp neutral oil (canola, vegetable) or more butter

2 tbs powdered sugar (for dusting)

1/2 cups maple syrup

1/2 cups fresh berries (optional)

0 to taste extra salt

Method

Custard

If using rum: place raisins in a small bowl and pour 2 tablespoons dark rum over them. Let soak for at least 15 minutes (up to 1 hour). If not using rum, pour 2 tablespoons hot water over raisins and let sit 10–15 minutes to plump.

In a medium mixing bowl, whisk 4 large eggs until frothy, about 20–30 seconds.

Add 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt to the eggs. Whisk until fully combined and sugar has started to dissolve.

Stir the soaked raisins and any remaining soaking liquid into the custard to distribute fruit and flavor.

Bread & Soak

Lay 8 thick slices of challah or brioche on a baking sheet or plate. If slices are very fresh and soft, lightly toast or leave to dry for 30 minutes to help them absorb without falling apart.

Working with one slice at a time, place bread into the custard and let soak 15–20 seconds per side for thick, slightly dry bread, or 5–10 seconds per side for softer bread. Press gently so custard penetrates but avoid saturating until soggy. Transfer soaked slices to a wire rack set over a baking sheet while you continue with the rest.

Allow the soaked slices to rest on the rack for 2–3 minutes so surface custard firms up slightly—this helps with even browning.

Cook & Finish

Heat a large nonstick or cast-iron skillet over medium heat until hot, about 2–3 minutes. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (or use additional butter) and swirl to coat. The oil helps prevent burning.

Place 2–3 soaked bread slices in the skillet without crowding (work in batches). Cook until deep golden brown on the first side, about 3–4 minutes. Reduce heat slightly if the exterior is browning too quickly before the center sets.

Flip and add the remaining 1 tablespoon butter to the pan, letting it melt and spooning it over the top side while the second side cooks, about 2–3 minutes, until golden and cooked through. Internal custard should be set and not runny.

Transfer cooked French toast to a warm oven (200°F / 95°C) on a baking sheet to keep warm while you finish remaining batches. Wipe skillet if crumbs accumulate; add a bit more butter/oil as needed between batches.

Place cooked slices on serving plates. Dust with powdered sugar, add fresh berries if using, and serve with warm maple syrup on the side. Taste and add a pinch of salt to custard next time if needed to balance sweetness.